Butterfinger Crunch Cream Pie

Name: Butterfinger Crunch Cream Pie
Ingredients: 1 pre baked pie crust; 1 can(s) (12 oz) evaporated milk; 1 1/2 c milk; 1 tsp vanilla extract; 2 eggs; 2 egg yolks; 2/3 c sugar; 1/4 c plus 2 of cornstarch; 1/4 tsp salt; 1/4 c milk chocolate chips; 1 c finely chopped butterfinger candy bar; 1 c whipping cream, whipped and sweetened with 2 tablespoons powdered sugar; 1/2 c coarsely chopped butterfinger candy bar for garnish

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By Patsy Fowler
@hellchell1

if you like butterfingers then you will love this pie

Rating:

★★★★☆ 2 votes4

Comments:

3 Comments

Ingredients

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1

pre baked pie crust
1 can(s)

(12 oz) evaporated milk
1 1/2 c

milk
1 tsp

vanilla extract
2

eggs
2

egg yolks
2/3 c

sugar
1/4 c

plus 2 of cornstarch
1/4 tsp

salt
1/4 c

milk chocolate chips
1 c

finely chopped butterfinger candy bar
1 c

whipping cream, whipped and sweetened with 2 tablespoons powdered sugar
1/2 c

coarsely chopped butterfinger candy bar for garnish

How to Make Butterfinger Crunch Cream Pie

Step-by-Step

In a large saucepan, bring evaporated milk, milk, and vanilla to simmer.
In medium bowl mix eggs, egg yolks, sugar, cornstarch and salt.
While whisking egg mixture, slowly ladle about half of hot milk mixture into bowl to warm egg mixture.
Add warmed mixture to saucepan, whisking into remaining milk mixture.
Bring slowly to a boil to thicken and remove from heat.
Remove 1 cup of hot pie filling to small bowl and stir in milk chocolate chips until melted.
Spread the milk chocolate filling in bottom of pie shell, put in refrigerator.
Continue to let remaining vanilla filling to cool, stirring occasionally.
When filling is at room temperature (important to be totally cool) fold in the 1 cup chopped butterfinger.
Spread over milk chocolate layer in pie shell.
Put piece of parchment or wax paper on filling and refrigerate pie until set.
Spread whipped cream over pie and garnish with the 1/2 cup coarsely chopped butterfinger.